Mix the flour, sugar, cocoa, and baking powder in large bowl. Beat the eggs, milk and buttermilk in another bowl until well mixed. Beat in melted butter. Make a well in the dry ingredients and gradually pour in the egg and milk mixture, beating constantly. Continue until all the milk mixture has been added and the mixture is smooth. Set the mixture aside for 15 minutes to settle and thicken a little. In heavy nonstick pan, melt a little butter and swirl it around to coat the bottom evenly. Grease an 8 inch star cutter and put it in the pan. Spoon 4 T. of the batter into the center. Once a crust has formed on the bottom and bubbles rise to the surface, take the cutter off and flip the pancake. Cook until firm on the second side. Repeat until all mixture has been used. Keep the cooked pancakes on a plate in the oven to keep warm. Serve with chocolate sauce and mixed berries for garnish. Serves 6 to 8
2 cups light brown sugar
3/4 cup unsweetened cocoa powder
1 1/4 cups boiling water
1 vanilla pod
Bring sugar, vanilla pod and water to a boil in a pan over medium heat. Reduce heat to low and simmer for 5 minutes. Put the cocoa in a small bowl. Remove the syrup from the heat and pour enough of it into the cocoa to make a paste. Stir until there are no lumps then add the rest of the syrup at a time. Keep vanilla pod in the mixture and let cool. Strain the syrup when it is completely cold. It is ready for use.
The Golden Book of Chocolate